Cheesy Chicken Cannelloni
Cheesy Chicken Cannelloni
Lasagna bites with a creamy bechamel sauce Lasagna lovers this way! Cannelloni are a traditional Italian version of lasagna similar to an enchilada in which the noodles are wrapped into cylindrical shells and stuffed with a variety of delicious bites--in this case, chicken, spinach, and ricotta. We’ve topped off these mouthwatering rolls with shredded mozzarella and our select Parmigiano Reggiano, plus a homemade buttery bechamel sauce for a bite of creamy, cheesy goodness.
Cheesy Chicken Cannelloni
Lasagna bites with a creamy bechamel sauce - Prep Time : 10-15 min
- Cook Time : 10-15 min
- Total Time : 35 min
- Serves 6-8
Ingredients
- 1 lb. Fresh or no boil lasagna noodles
- 2 cups Baby spinach
- 1 ea. Mt. Vikos Artichoke spread or 1 8 oz can artichoke hearts, coarsely chopped
- 2 Boneless chicken breasts
- 2 Tbsp. extra virgin olive oil
- 8 oz. Calabro Fresh Ricotta
- 2 cloves Garlic, minced
- 1 ea. Murray’s Lightly Salted Mozzarella, shredded
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 2 cups Milk
- ¾ cup Murray’s Parmigiano Reggiano, grated
- 1 pinch Nutmeg
- Salt and pepper, to taste
Directions
- Preheat oven to 350 F.
- Rub chicken breasts with 2 tablespoons of olive oil, plus salt and pepper, and bake for 30 minutes or until juices run clear.
- Remove and allow chicken breasts to cool.
- Preheat the oven to 375 F.
- Meanwhile, heat a frying pan over medium high heat and add 2 tablespoons of water along with the fresh spinach. Cook until the spinach has reduced.
- Remove from the heat, drain the spinach to expel any unnecessary water and coarsely chop.
- Once chicken breasts have cooled, chop into small bite sized pieces.
- In a large bowl, combine the diced chicken, spinach, artichoke spread or diced artichoke hearts, garlic, ricotta and ½ cup grated mozzarella.
- Season with salt and pepper to taste. Set aside.
- Heat the butter in a nonstick frying pan over medium heat until melted.
- Add the flour to the butter and cook for 3 minutes, whisking constantly.
- Slowly add the milk, continuing to whisk constantly, and allow to simmer until a smooth bechamel sauce forms.
- Stir in the nutmeg, ½ cup of grated Parmigiano Reggiano and salt and pepper to taste.
- Ladle half of the bechamel sauce into the bottom of a casserole or heavy baking dish. Spread to evenly coat.
- Set up your assembly station by first filling a shallow dish with warm water and separating your lasagna noodles.
- Dredge each noodle in the warm water momentarily to allow them to soften and become pliable enough to roll.
- Place a tablespoon of filling in the center of the noodle and roll like a cigar to encase the filling completely.
- Place the cannelloni seam side-down in the baking dish and fill, nestling each cannelloni tightly in next to each other.
- Ladle the remaining bechamel sauce over the cannelloni and spread to evenly coat.
- Top with the remaining shredded mozzarella and grated Parm.
- Cover with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 25 minutes or until the cannelloni have started to brown and crisp on top.
Showing 1-8 of 8
Calabro Fresh Ricotta 1.5 lb
$12.00/Each
Murray's Lightly Salted Mozzarella
$12.00/Each
Murray's Parmigiano Reggiano
$29.00/Lb
Mt. Vikos Artichoke Spread 7.3 oz
$13.00/Each
Murray's Italian EVOO 750ML
$28.00/Each
Murray's Arbequina EVOO 750ML
$23.00/Each
Parmigiano Reggiano 5 Years
$37.00/Lb
Solo Di Bruna Parmigiano Reggiano
$33.00/Lb